Hello Everyone !!!
Happy Dussehra to all
I know I am posting this recipe a day after dussehra , but we definitely don’t need a reason to make some delicious kachoris right . This time our theme for blog hop is kachoris (PS my favourite snack ever ) , I was too excited about it . Kachoris are my favorite snack and I love it more than samosa and can eat 3 or 4 at a time LOL . So when our theme got decided I wanted to make a different type of kachori from the regular ones what we make . So here I am bringing you all a very delicious gujarati kachori which is made of green pigeon peas and potatoes . This recipe is not a traditional recipe , a version of mine slightly adapted from Tarla Dalal’s tuvar lilva kachori recipe.
For those who doesn’t know what is a kachori , a kachori is a deep fried snack made with coating of flour stuffed with various savory or sweet options . The one I have made here is made out of whole wheat flour instead of AP flour . I found this one to be more crispier and tastier than the maida ones . As you can see in the picture my kachori shape is different unlike the regular flat disc shaped kachoris, mine looks like mini bags known as potlis. Also before I start typing my recipe I do have to thank a bunch of my gujarati friends here who inspired me to make this lovely delicious Kachori . A special thanks to Veera for giving me the idea of this Kachori and Pinal for the wonderful idea of adding potatoes to it to give it a texture . The addition of potatoes to it worked like a charm and it more or less tasted like a samosa filling . Let’s get into frying this deliciousnes then , I have given a step by step picture as well about how to fold these kachoris.
Serves- 3 to 4
Prep Time – 20 minutes
Cooking Time- 30 minutes
Author- Parvathy V Nair
For the outer crust
Whole wheat flour – 2 cups
Ajwain seeds- 1/4 teaspoon
Salt- 1/4 teaspoon
Ghee- 1 tablespoon
Water – as needed
For the filling
Tuvar Lilva (Green pigeon peas)- 1 cup
Potato- 1 small
Ginger- chopped 1/2 teaspoon
Green chillies – 1 or 2 chopped
Asafoetida- 2 pinches
Turmeric powder- 1/4 teaspoon
Garam Masala- 1/2 teaspoon
Lemon Juice – 1 teaspoon
Cilantro- chopped 1 teaspoon
Salt- as needed
Oil – as needed
1. First let us make the dough . In a bowl place flour , ajwain, salt and ghee , rub it using your fingers . Then slowly add water to it and make a dough . Just be careful that the dough shouldn’t be too stiff or too soft , it should be in a medium soft consistency. Keep this dough aside covered using a plastic wrap.
2. Cook potato , peel, mash and keep it aside
3. In a pan heat oil add ginger & green chillies to it and fry it well . To this add asafoetida , turmeric and fry well . Now add the tuvar, cilantro, lemon juice and salt to it . Add the mashed potato as well , sprinkle little water, cover and cook for 5 to 7 minutes. By this time the tuvar would be soft and cooked but not mushy . In the end add garam masala , check for salt and turn off the flame . Keep this filling aside to cool .
4. After the filling has cooled down we can make the potli kachori shape , I have attached a picture below to show you how to do that . I have numbered it in the order as well . One thing to keep in mind is that the small rounds which you are rolling out shouldn’t be too thick, if it’s too thick the dough wont cook . This I have kept in a potli shape to give it a different appearance . You can also make it into regular kachori shape by flattening it out using a rolling pin .
5. Now heat oil in a deep frying dish fry kachoris to golden brown not too black. Serve hot with tamarind chutney or green chutney
1. I have used frozen tuvar here , you can definitely use fresh if it’s available . If you are usin frozen do not thaw it instead use it frozen to prevent it from getting very mushy
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